Cook onion, garlic, ginger in oil till soft. Add meat and cook till no longer pink. Add water and bullion cubes, then boil until water is almost gone. Add coconut milk and jalapenos, then boil until liquid is reduced by half.

In a resealable plastic bag, mix together 2 tablespoons olive oil, the mustard, maple syrup, chopped rosemary and garlic. Add the pork and turn in the mixture to coat; refrigerate for at least 1 hour or overnight.

Preheat the oven to 375 degrees . Place the rosemary sprigs in the center of a roasting pan. Arrange six 14-inch lengths of kitchen string crosswise, about 2 inches apart, in the pan. Place the marinated pork on top of the strings and rosemary. Lay the bacon slices, on an angle, over the pork loin. Tie each string around the meat to secure the bacon, then trim the loose ends.

Scatter the potatoes around the pork and drizzle with the remaining 2 tablespoons oil; toss to mix. Season the pork and potatoes with salt and pepper. Roast until an instant-read thermometer inserted into the center of the pork registers 150 degrees , about 1 hour. Let rest for 10 minutes before slicing. Serve with the potatoes.

Put the pork in a resealable bag to marinate, pour in one of the cans of Coke and 1/2 c. brown sugar. Marinate for a few hours or overnight.
Drain marinade and put pork, 1/2 can of Coke, water, and garlic salt in crock pot on high for about 3-4 hours.
Remove pork from crock pot, drain off liquid, shred pork.
Mix together (in a bowl or in the blender) other 1/2 can of Coke, can of chiles, enchilada sauce and brown sugar.
Put shredded pork back in the crock pot, cover with sauce, heat just until warmed through.